How do they stay soft? How do they do that? I really hate cookies, but the ones at Subway are so delicious. I'd love to make them myself so they're just as soft.
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Loading...So, I once bought a cookbook with recipes from the Victorian era, and there are a few that I actually enjoy making. I often modify the recipes a bit, especially with desserts and meat dishes.
What do you like to use to make a good chocolate cake? Here are a few suggestions! Do you have any other ideas? Thanks!
Just out of interest
Hello everyone, Last night, I bought Billie Green's vegan Krakauer (sausages) and transported them for half an hour in the car without refrigeration, then, of course, straight into the fridge at home. Still, the question is: Can I still eat them now? I mean, everything in them is plant-based, so they won't spoil that quickly,…
For example, I like the feta cheese from my kebab shop, Aluhuba. I'm just curious what you like in your kebabs and what's so special about your kebab shop.
It’s largely because they’re pre-cut and flash-frozen offsite, then thawed and baked fresh in-store each day. To recreate their famously soft, buttery texture at home, this recipe uses oil in place of butter in the dough. Unlike butter, oil stays liquid at room temperature and keeps the cookies super moist.
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Aus dem Internet.
Moist = weich
Zuhause anscheinend nimmt man Öl statt Butter her.
Hallo, annien131. 😊
Das obliegt der Konsistenz im Rezept, warum die Kekse so schön weich bleiben.
Mit lieben Grüßen, Renate. 😊
Falsche Lagerung lassen Kekse weich mulchig werden. Gut und richtig gelagert bleiben sie knackig und chrunchi.
Wie meinst du falsche Lagerung?
Kekse dürfen nicht matschig und weich werden.
Gut und richtig gelagert würden sie nicht wabbelig sein. Das was dir schmeckt ist eigentlich kurz vorm verderben.